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Trix Treats

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Ingredients Method

Ingredients
  

  • 6 cups Trix cereal
  • 2 cups marshmallows
  • 2 Tablespoons butter
  • 1 teaspoon vanilla extract optional

Method
 

  1. A white ceramic bowl filled with small, white mini marshmallows sits against a plain, light-colored background, evoking the simplicity of a ghostly Halloween treat.
  2. Measure your marshmallows into a microwave-safe bowl.
  3. A white bowl filled with mini marshmallows and a small dollop of butter. The ridged edges of the bowl evoke the look of a mini Bundt cake, making it perfect for a cozy Halloween treat. It's placed on a plain, light-colored surface to enhance its simple yet spooky charm.
  4. Add the butter.
  5. A large white bowl contains a mixture of melted marshmallow and butter or another ingredient, setting the stage for an Eye Popping Cake. A red spatula is partially embedded in the mixture, showing some of the sticky, gooey texture. The bowl is placed on a cork mat.
  6. Melt the marshmallows and butter in 30 second bursts, stirring well in between heatings. (Add vanilla at this point if using.)
  7. A stainless steel bowl filled with a mix of colorful, round cereal pieces sits on a white surface. The cereal pieces are red, orange, yellow, green, blue, and purple, creating a vibrant, multicolored display reminiscent of Halloween treats on a spooky night.
  8. Stir in the Trix cereal and stir well to coat completely.
  9. A white bowl filled with colorful cereal balls mixed with melted marshmallows looks like a Halloween treat. A pink spatula is sticking out, used for mixing the sticky, spooky concoction. The cereal balls are yellow, orange, red, green, and purple.
  10. Pour the mixture into a greased cake pan, and push down to form a solid layer.
  11. A close-up view of a glass dish filled with colorful, round cereal pieces coated in melted marshmallow strings. The mixture includes vibrant red, green, yellow, orange, and purple cereal pieces, giving a sweet and playful appearance reminiscent of a spooky Halloween bundt cake.
  12. Refrigerate 2 hours or overnight, cut into squares, and serve!